Download Consumer Updates > Food Allergies: Reducing the Risks

Consumer Health Information
www.fda.gov/consumer
Food Allergies:
Reducing the Risks
F
ood allergies can range from merely irritating to lifethreatening. Approximately 30,000 Americans go to the
emergency room each year to get treated for severe food
allergies, according to the Food Allergy and Anaphylaxis Network
(FAAN). It is estimated that 150 to 200 Americans die each year
because of allergic reactions to food.
Food allergies affect about two percent of adults and four to eight percent of children in the United States,
and the number of young people
with food allergies has increased
over the last decade, according to a
recent report by the Centers for Disease Control and Prevention (CDC).
Children with food allergies are more
likely to have asthma, eczema, and
other types of allergies.
Some food allergies can be outgrown. Studies have shown that the
severity of food allergies can change
throughout a person’s life.
“There is no cure for food allergies,”
says Stefano Luccioli, M.D., senior
medical advisor in the Food and
Drug Administration’s (FDA) Office
of Food Additive Safety (OFAS). “The
best way for consumers to protect
themselves is by avoiding food items
that will cause a reaction.” OFAS is
part of FDA’s Center for Food Safety
and Applied Nutrition (CFSAN).
To reduce the risks from allergic
reactions, FDA is working to ensure
that major allergenic ingredients in
food are accurately labeled in accordance with the Food Allergen Labeling and Consumer Protection Act of
2004 (FALCPA). Allergenic ingredients are substances that are capable
of causing an allergic reaction.
In addition, there has been widespread use of allergen advisory labels
Liquidlibrary
on products that may have allergenic
ingredients that were introduced by
way of cross contact during the manufacturing process. Cross contact occurs
when a residue or other trace amount
of an allergenic food is unintentionally incorporated into another food.
Because FALPCA does not require
the declaration of allergenic ingredients introduced through cross contact, FDA is developing a long-term
strategy that will help manufacturers use voluntary allergen advisory
labeling that:
• Is not misleading
• Conveys a clear and uniform
message
• Adequately informs food-allergic
consumers and their caregivers
when, in fact, they do not have a true
IgE-mediated food allergy.
Food intolerance refers to an abnormal response to a food or additive,
but it differs from an allergy in that
it does not involve the immune system. For example, people who have
recurring gastrointestinal problems
when they drink milk may say they
have a milk allergy. But they really
may be lactose intolerant.
“One of the main differences
between food allergies and food
intolerances is that food allergies
can result in an immediate, lifethreatening response,” says Luccioli.
“Thus, compared to food intolerances, food allergic reactions pose a
much greater health risk.”
What is a Food Allergy?
Signs and Symptoms
A food allergy is a specific type of
adverse food reaction involving
t he immune s ystem. The body
produces what is called an allergic, or
immunoglobulin E (IgE), antibody to
a food. Once a specific food is ingested
and binds with the IgE antibody, an
allergic response ensues.
A food allerg y should not be
confused with a food intolerance
or other nonallergic food reactions.
Various epidemiological surveys have
indicated that almost 80 percent of
people who are asked if they have
a food allergy respond that they do
Symptoms of a food allergy usually
develop within about an hour after
eating the offending food. The most
common signs and symptoms of a
food allergy include:
• Hives, itching, or skin rash
• Swelling of the lips, face, tongue
and throat, or other parts of the
body
• Wheezing, nasal congestion, or
trouble breathing
• Abdominal pain, diarrhea, nausea, or vomiting
• Dizziness, lightheadedness, or
fainting
1 / FDA Consumer Health Infor mat ion / U. S. Food and Drug Administrat ion
JANUARY 2009
Consumer Health Information
www.fda.gov/consumer
In a severe allergic reaction to
food—called anaphylaxis—you may
have more extreme versions of the
above reactions. Or you may experience life-threatening signs and symptoms such as:
• Swelling of the throat and air passages that makes it difficult to
breathe
• Shock, with a severe drop in
blood pressure
• Rapid, irregular pulse
• Loss of consciousness
Major Food Allergens
FALCPA, a comprehensive food labeling law, has been in effect since
January 1, 2006.
Under FALCPA, food labels are
required to state clearly whether the
food contains a major food allergen.
A major food allergen is defined as
one of the following foods or food
groups, or is an ingredient that contains protein derived from one of the
following foods or food groups:
• Milk
• Eggs
• Peanuts
• Tree nuts such as almonds,
walnuts, and pecans
• Soybeans
• Wheat
• Fish
• Shellfish such as crab, lobster, and
shrimp
“These foods or food groups account
for 90 percent of all food allergies in
the United States, and FALCPA focuses
on IgE-related food allergies,” according to Luccioli. “This law does not
protect everyone with a food allergy,
but should protect the majority of
people who may have severe allergic
responses to foods,” he says.
More than 160 different foods have
been reported to cause allergies; the
list of major allergens in the United
States is limited to eight foods.
“Other countries may have different foods on their lists because food
allergies reflect patterns of consumption,” Luccioli says. “For example, in
Europe there is a high prevalence of
allergies to mustard and celery.”
Advice for Consumers
FDA held a public hearing on September 16, 2008, to help the agency
determine how manufacturers use
advisory labeling for food allergens.
FDA is also evaluating how consumers interpret different advisory
labeling statements, as well as what
wording is likely to be most effective
in communicating the likelihood
that an allergen may be present in
a food.
“The public hearing was held in
part to address labeling that manufacturers voluntarily use because of cross
contact concerns,” says Felicia Billingslea, director of the Food Labeling
and Standards Staff in FDA’s Office
of Nutrition, Labeling and Dietary
Supplements.
If you have food allergies, you must
be prepared for unintentional exposures. To protect yourself, the
National Institute of Allergies and
Infectious Diseases (NIAID) recommends that you:
• Wear a medical alert bracelet or
necklace stating that you have a
food allergy and are subject to
severe reactions.
• Carry an auto-injector device containing epinephrine (adrenaline)
that you can get by prescription
and give to yourself if you think
you are experiencing a food allergic reaction.
• S eek medical help immediately
if you experience a food allergic
reaction, even if you have already
given yourself epinephrine, either by
calling 911 or getting transportation
to an emergency room.
Cross contact may occur during:
• Harvesting
• Transportation
• Manufacturing
• Processing
• Storage
This article appears on FDA’s
Consumer Updates page (www.fda.
gov/ForConsumers/ConsumerUpdates),
which features the latest on all FDAregulated products.
FDA Public Hearing on Labeling
Many food manufacturers may try
to prevent cross contact through the
use of dedicated facilities or dedicated
production lines. Also, a variety of
advisory statements are used on package labels to indicate possible cross
contact. For example, a label might
indicate: “Produced in a plant that
processes wheat.”
FDA asked twelve questions at the
public hearing that related to the use
of specific advisory statements and
advisory labeling in general.
Some of the questions asked were:
• What specific advisory statements
adequately inform consumers of
the potential risk of cross contact
with allergenic materials?
• What advisory statements most
accurately communicate to consumers and their caregivers the
potential risk of the presence of an
allergen? Why?
2 / FDA Consumer Health Infor mat ion / U. S. Food and Drug Administrat ion
For More Information
Food Allergies: Reducing the Risks
(video)
www.fda.gov/ForConsumers/
ConsumerUpdates/ucm182842.htm
FDA CFSAN Information About
Food Allergens
www.fda.gov/Food/FoodSafety/
FoodAllergens/default.htm
The Food Allergy and Anaphylaxis
Network
www.foodallergy.org/
CDC Press Release: Study on Food
Allergies in Children
www.cdc.gov/media/pressrel/2008/
r081022.htm
JANUARY 2009